Ski Slope Soup Recipes
SKI SOUP + $100 VISA CARD GIVEAWAY
Provided by Kelley
Number Of Ingredients 14
Steps:
- In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
- Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
- Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
- Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.
"APRES-SKI" SOUP
Apres ski, French for "after skiing," refers to the social time directly after getting off the slopes, and this microwave soup is perfect for the occasion. Chock full of healthy veggies, this one will warm you from head to toe. -Nancy Hamlin, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 qt.).
Number Of Ingredients 12
Steps:
- Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 594mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PRESSURE-COOKER ENGLISH PUB SPLIT PEA SOUP
This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure. , Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
SKI SLOPE SOUP
This is a comfort food that's very easy to throw together! Originally from a Southern Living magazine.
Provided by Leslie in Texas
Categories Pork
Time 1h49m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage and drain well.
- Combine all ingredients in a 4 quart saucepan or Dutch oven.
- Cover and simmer for 1 hour.
- Add potatoes and cook another 20 minutes.
- Remove and discard bay leaves.
- Beat soup with an electric mixer until all ingredients are well shredded, about 3 minutes.
- Serve.
SKI SLOPE
Make and share this Ski Slope recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add the creme de menthe, creme de cacao, and cream to a large coffee mug; stir to combine.
- Fill mug with hot coffee; stir.
- Add peppermint stick for garnish.
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- Easy Slow Cooker Stroganoff. At Whitefish Handcrafted Spirits, the brilliant cocktails are made using Montana Wheat vodka and Botanical Gin created in-house, but it was the family recipe for incredible Beef Stroganoff that prompted me to return for a second helping during my short stay.
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- Liquids. When you're on the slopes, one thing you don't want to be is tired—which is why you should opt for a pre-slope complex carb-heavy snack with some protein and a little bit of fat.
- Whole Grain Cereal, Milk, and Fruit. This classic combo is a go-to for Rebecca Scritchfield, RD and author of Body Kindness. "The cereal and milk duo is a great source of 10 nutrients—including fiber, calcium, vitamin D and potassium—and the carbs that will provide a steady release of energy throughout the morning.
- Sprouted Toast with Nut Butter. We all know and love fiber for helping us beat the bloat by keeping us full longer. But before hitting the slopes, you want to make sure you're opting for a lower fiber breakfast to help prevent an upset digestive track; basically, you don't want to feel an unrelenting urge to hit the bathroom when you're in the middle of a mountain!
- Eggs and Oatmeal. Another go-to for Goldberg: two eggs with oatmeal or hot cereal and blueberries. "I recommend Earnest Eats Hot Cereal or Brother's All Natural Oatmeal Cups for my clients and I suggest topping it with half cup cottage cheese, half cup fresh berries and enjoying it with a whole wheat English muffin."
- Ricotta and Smoked Salmon Sourdough Toast. If you're looking for something that feels decadent but is actually good for you, opt for this combo served as an open-faced sandwich.
- Overnight Oats. This breakfast literally "cooks" itself while you sleep. Before you go to bed, soak one-fourth cup raw rolled oats in half cup unsweetened almond milk and refrigerate.
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